Results 111 to 120 of about 756,717 (276)
The Journal of Poultry Science, 2017 The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh ...
Keisuke Sasaki +6 more
doaj +1 more source
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Effects of dietary changes on heat stress in broiler and Kampung chickens [PDF]
, 2012 Poultry meat production has increased drastically over the last 35 years. Most developing countries are in the tropics and often have high ambient temperatures.
Syafwan, W.
core
Cointegration analysis of broiler meat and broiler feed prices in turkey [PDF]
Eurasian Journal of Veterinary SciencesAim: The high share of feed costs among the costs of inputs used in broiler breeding plays a significant role in the formation of broiler meat price.
Mehmet Saltuk Arıkan +4 more
doaj
Effect of breast myopathies on quality and microbial shelf life of broiler meat.
Poultry Science, 2019 To evaluate the impact of emerging myopathies on meat quality and microbial shelf life, 48 normal, 48 white striped (WS), and 48 wooden breasts (WB) were stored for 11 d at 4°C aerobically and analyzed at 24, 72, 120, 168, 216, and 264 h post-mortem ...
F. Gratta +8 more
semanticscholar +1 more source
Food Safety and Health, EarlyView.The fermentation of molasses‐vinasse with lactic acid bacteria and yeasts improves growth, intestinal health, digestive, and immune organs in chickens, promoting their productive performance and organic development. ABSTRACT This study evaluated the probiotic effects of lactic acid bacteria and yeasts on productive parameters, intestinal health, and ...
José Miranda‐Yuquilema +4 more
wiley +1 more source
The effect of marination on lactic acid bacteria communities in raw broiler fillet strips
Frontiers in Microbiology, 2012 Marination with marinade containing salt, sugar and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, the effect of marination and marinade components on composition and evolution of bacterial communities in
Timo Tapio Nieminen +5 more
doaj +1 more source
Jurnal Teknologi & Industri Hasil Pertanian, 2020 Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit. The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days ...
Alston Millan
doaj +1 more source
Food Safety and Health, EarlyView.The graphical abstract illustrates the interconnected relationship between food safety management, mycotoxin toxicity, and detoxification strategies, highlighting how preventive measures across the food chain can minimize mycotoxin contamination and reduce adverse health effects in humans/animals.
Chinaza Godswill Awuchi
wiley +1 more source
Brazilian chicken meat production chain:a 10-year overview
Brazilian Journal of Poultry Science, 2015 Brazil is the world's largest broiler meat exporter. Health control, knowledge and technology, as well as the natural aspects of the country are pointed out as the keys for the success of that product in the market.
IA Nääs +5 more
doaj +1 more source